Easy Spaghetti Carbonara

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Easy Spaghetti Carbonara Super Hungry? Jump to the Recipe

Everyone knows what it feels like to come back to work after an extended break, long weekend or vacation. Usually, that first Monday can be killer and sometimes the first Tuesday back is even worse. I know that feeling all too well, which is why when I cooked this meal on the fly, I wanted it to be quick and simple with little clean up. That's how I wound up with this awesome spaghetti carbonara. The best part about this recipe is that it takes place in just two pans: one for boiling spaghetti and one for everything else - so my boyfriend was pumped about the small stack of dishes in the sink compared to what is usually there (aka every pot, pan, and utensil I own).

First, crisp the bacon in a frying pan over medium high heat. When it's on the verge of crispiness, remove the bacon from the pan and let it rest on some paper towels. Drain all but a tablespoon (or two) of the bacon grease.

It's best to use flattened chicken breasts or tenders in this recipe for the fastest cooking. You can usually buy extra thin breasts at the grocery store already - and let me tell you, those can be a life saver. Let the chicken cook through then set it aside for a few minutes before cutting it into bite size pieces.

While the chicken is cooking, whisk together the sauce ingredients. It's important that the eggs are whisked until fluffy so they aren't too heavy when they hit the pan and therefore scramble instead of coat the spaghetti.

It is also super important that you stir continuously to make sure the eggs don't start cooking too quickly. I found that reducing the temperature to a medium low at this point really helped me to control the eggs cooking time so I ended up with a deliciously smooth carbonara.

This recipe is certainly going into my list of quick meals to eat during the week, especially since I almost always have noodles, eggs, Parmesan and bacon on hand for breakfasts.

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Spaghetti Carbonara

  • Number of Servings: 4
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
Easy Spaghetti Carbonara


  • 8 oz spaghetti noodles
  • 2 large eggs, whisked
  • 2 chicken breasts
  • 5 slices bacon, cooked & crumbled
  • 1 cup Parmesan cheese
  • 2 tbsp garlic powder
  • 2 tbsp parsley
  • 1 tsp fresh cracked pepper
  • salt, to taste

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  1. Cook the spaghetti noodles according to the instructions on the package. In a large skillet over medium high heat, fry the bacon until just crispy. Remove the bacon from the pan and reserve one to two tablespoons of grease. Let the bacon rest on paper towels to soak up the excess grease.
  2. In the remaining bacon grease, add the chicken breasts and cook until no longer pink in the center, or about three to four minutes per side. When the chicken breasts are browned and the juices run clear, set the chicken on a cutting board and let rest for two to three minutes. Slice the breasts into small chunks.
  3. While the chicken rests, whisk together the eggs, half of the Parmesan cheese, the garlic powder, parsley, and salt and pepper until creamy and it has lightened in color.
  4. Drain and rinse the spaghetti. Add it to the pan and stir in the bacon crumbles and chicken chunks. Reduce heat to medium. While continuously stirring, slowly pour in the egg mixture. Make sure it covers all of the spaghetti. If the eggs begin to scramble, cease pouring in the eggs then reduce the heat to a medium low. Continue to stir, then slowly add the eggs and gently bring the heat back up to medium.
  5. When the sauce is cooked and coating the spaghetti, garnish with fresh parsley, serve, and enjoy!

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